Finely chop the red onion and garlic.
Heat the olive oil in a medium saucepan over medium heat. Sauté the onion and garlic for 2-3 minutes, until fragrant.
Add the grated ginger and cook for another minute.
Pour in the red wine and bring to a boil. Simmer for 5 minutes to allow the alcohol to evaporate.
Add the coconut milk, freshly squeezed lime juice, and lime zest.
Stir in the honey or maple syrup, salt, and black pepper.
Simmer over medium heat for 10-15 minutes, allowing the flavors to meld and the sauce to slightly thicken.
If you prefer a thicker sauce, whisk the cornstarch with cold water, then pour it into the sauce. Cook for an additional 2-3 minutes, until the desired consistency is reached.
Before serving, strain the sauce for a smoother texture, if desired. Serve warm with grilled meats or vegetables.
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